Rhubarb Bread Recipe Soft and Moist
A soft and moist rhubarb bread made with fresh rhubarb and simple ingredients.Perfectly balanced sweet and tangy flavor.Easy to bake and ideal for breakfast or snacks.
Ingredients
- 1/2 cup butter
- 1 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp vanilla extract
- 1 cup buttermilk
- 2 cups chopped rhubarb about 3 stalks
- Sugar for topping
Instructions
- Preheat oven to 350°F (175°C).
- Grease or line a 1 lb loaf pan with parchment paper.
- Chop rhubarb into small pieces and set aside.
- Cream butter and sugar until smooth and fluffy.
- Add eggs one at a time, then mix in vanilla extract.
- In another bowl, whisk flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the batter, alternating with buttermilk.
- Fold in chopped rhubarb gently.
- Pour batter into the prepared pan and smooth the top.
- Sprinkle sugar over the top for a crisp finish.
- Bake this Rhubarb Bread Recipe for about 70 minutes, until a toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
- You can add chopped nuts for crunch.
- Serve warm with butter or a drizzle of honey.
- Works well with a light glaze if you prefer extra sweetness.